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Open House 2018

Shrimp Corndogs

Serves 6-8
Chef Brian Streeter
Pairs well with:
Chardonnay Reserve, Carneros, Napa Valley

A new take on an old favorite!


2 c. all-purpose flour
1 c. plus 2 T. yellow cornmeal
2 T. sugar
1 T. baking powder
1 tsp. kosher salt
2 c. whole milk, or more as needed
1 large egg
1 large egg yolk
vegetable oil for deep-frying

16 large shrimp (16-20 count), peeled and deveined
16 6-inch bamboo skewers


For the cornmeal batter: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk together the milk, egg, and egg yolk. Add the liquid ingredients to the dry ingredients and whisk to blend.

Heat 3 inches of vegetable oil in a deep pot to 375˚F. Adjust the heat to maintain the temperature.

Allowing 1 skewer per shrimp, skewer the shrimp from tail to head end so that the shrimp are straight. Working in batches, dip the shrimp in batter to coat thoroughly, then place the whole skewer in the hot oil and fry until the cornmeal coating is golden brown, about 2-1/2 minutes. Transfer to paper towels to drain. Serve while still hot.

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